Posts Tagged ‘brunch’

Brunching with Mushrooms

We all know that brunch isn’t just a meal, it’s a way of life. Whether sweet, savory, healthy or indulgent, brunch makes any weekend complete. Lucky for you, mushrooms have your back when it comes to brunch, no matter your style. Pair any of these drool-worthy dishes with a good cup of coffee (or mimosa!) and get this brunch party started.

For The Classic Breakfast Lover: Potato Breakfast Hash with Eggs & Mushrooms
Brunch with The Blend: Portabella mushrooms blend seamlessly with Italian sausage.

For the Comfort-food Seeker: Buttermilk Biscuits and Mushrooms Gravy from Sarcastic Cooking
A healthy dose of Southern charm and buttery goodness.

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For the Sweet Tooth: Portabella Waffles with Balsamic Syrup
Portabella waffles? We’re making it a thing.

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For the Person Who Lives to Brunch: Truffle Mushroom Eggs Benedict
Meaty mushrooms, rich eggs and flaky biscuits = winning.

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For the Health Nut: Egg Mushroom Kale Skillet from Add a Pinch
Boost your brunch with superfoods in a skillet.

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Spring Mushroom Galette

Denise of Chez Us shares a recipe for a springtime mushroom galette that is too pretty not to be shared with guests over a weekend brunch!

I often turn to a savory galette as a dinner main when I am looking for a hearty vegetarian option.  This mushroom galette recipe just happens to be a favorite around our house, and one that my husband Lenny and I created back in the cold winter months.  I remade his wild mushroom version with mushrooms that are available throughout the year at most markets, making it an easy go-to recipe for everyone.

Not familiar with a galette?  A galette is a French term for a flakey, free form cake or tart and is basically made with pie crust dough which you fill with either sweet or savory fillings.  While it may seem like a lot of work to make the dough, roll it out, fill it, and then bake.  It really doesn’t take much time at all, if you make the dough ahead of time, and place it in the fridge until ready to bake.  I often make two batches of dough and freeze half for later use.  When I think I will be on a time crunch for dinner, I take out the frozen dough put it in the fridge, and at the end of the day, I just roll it out and fill.

For a savory galette, I like to add fresh herbs in with the flour before mixing in the water.  For this mushroom galette, I used fresh thyme, but tarragon also works nicely as both herbs pair well with earthy mushrooms.  To keep up with spring and lighter meals of summer, I also added thin slices of fresh fennel, as it is also a vegetable that pairs really well with mushrooms.

Mushrooms are a staple in our kitchen, and I often have at least two varieties tucked away in the fridge for easy go-to dinners such as this mushroom galette.  For this particular recipe that I am sharing today, I used cremini and white button mushrooms, as that was what was available at the market.  I have also used portobello and shiitake, as well as a mixture of all four.  Do whatever tickles your tastebuds.  The nice thing about using mushrooms in this galette it that they add a hearty and meaty texture without the meat.  Just pair with a green salad, and you are on your way to enjoying a meal that will please.

Mushroom Galette

Tools:

  • food processor
  • baking sheet
  • parchment paper
  • rolling pin
  • pastry brush

Ingredients:

  • 2 cups all-purpose flour
  • 8 ounces butter
  • 1 tablespoon fresh thyme, finely minced
  • 1/2 teaspoon salt
  • 1/2 cup ice water
  • 3 tablespoons olive oil
  • 1/3 cup yellow onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 teaspoon fresh thyme, finely minced
  • 1 small fennel, fonds removed and white bulb thinly sliced
  • 1/2 pound cremini mushrooms, cleaned, stem removed and thinly sliced
  • 1/2 pound white mushrooms, cleaned, stem removed and thinly sliced
  • 1/4 teaspoon dijon mustard
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup italian parsley, finely chopped
  • 1/4 cup chives, finely chopped

Instructions:

  1. Place the flour, 1 tablespoon of thyme, salt and butter in a food processor.  Pulse until crumbly.
  2. Drizzle in the ice water until the dough comes together.
  3. Knead the dough with your hands to form a large disk.  Wrap in parchment paper and place in the fridge for at least 30 minutes.
  4. Preheat oven to 400.
  5. Line a baking sheet with parchment paper.
  6. In a large frying pan add the olive oil over medium heat.  Add the onion to the pan, stir and cook until soft.
  7. Add the garlic and thyme, then stir, and add the fennel.  Cook over medium heat until lightly caramelized, about 5 minutes.
  8. Toss in the mushrooms, stir and cook over medium heat for 7 minutes.
  9. Stir in the Dijon, then remove from the heat.  Set aside.
  10. Lightly flour the counter top, then roll out the dough into a large circle, about 14″ – 16″ and 1/8″ thick.  Transfer the dough to the baking sheet.
  11. Place the mushroom filling over the dough, leaving about 1/2″ border.  Bring the edges of the dough up and over the filling, overlapping where need be.
  12. Mix the egg with the 1 tablespoon water, using a pastry brush lightly brush the edges of the dough.
  13. Bake the galette for 35 – 45 minutes, until the dough is golden brown.
  14. Remove from the oven, and let sit for 5 minutes.
  15. Toss the parsley and chives together, then scatter over the galette just before serving.

Eggs and Mushrooms: Your Perfect Morning Combo

As spring takes hold of the weather forecast, it also makes its way to the kitchen. Warmer weather and longer days mean starting your day by opting for a fresher take on the meal that keeps you going – breakfast! This weekend’s Easter holiday offers an opportunity to step away from the egg dye and celebrate eggs in combination with our favorite, tasty mushrooms.

Whether you’re rising before the sun and fueling for an egg hunt or savoring a bright Easter brunch, the combination of mushrooms and eggs fits perfectly into your Easter wake-up. We’ve rounded up some of our favorite recipes featuring the tasty combo courtesy of the American Egg Board:

  • Tuscan Garden Breakfast Flatbread – dressed in a classic tomato pesto and overflowing with scrambled eggs, crimini mushrooms, artichokes, tomatoes, spinach, bacon and parmesan cheese, this decadent take on breakfast gives you something to look forward to in the morning.
  • Green Curry Egg Sandwich – start your day with a vegetarian twist on a lunch classic. This Green Curry Egg Sandwich boasts a mix of scrambled eggs, sweet peppers, mushrooms and onions sautéed in green curry sauce and stuffed in Naan bread with spicy radish sprouts.
  • Steakhouse Breakfast – for those seeking a hearty breakfast, look no further than the extra meaty combo of mushrooms, steak and a fried egg all served on Asiago Cheese Foccacia.
  • Huevos Rancheros with Portabella – mix up a weekend go-to by topping a roasted portabella cap with cumin scrambled eggs, served with avocado, Ranchero sauce and corn tortilla crumbles.
  • Breakfast Mash Up (Breakfast Poutine) – a new way to serve up a northern favorite, Breakfast Poutine features scrambled eggs atop French fries, sautéed mushrooms, cheese curds and turkey sausage crumbles also becomes a tasty take on brinner.

Now that the eggs are dyed and baskets prepared, which egg combo are you planning to try on Easter morning?

Triple Mushroom Strata from Hey What’s for Dinner Mom

The team had the pleasure of sitting in on Mushroom Channel contributor Laura Sampson’s panel at BlogHer last week,   Our Food Future: Kids, Cooking, and Health. I can’t tell you how proud we were to have her voice included as a strong POV on insisting families have access to whole foods while encouraging persistence for parents frustrated by picky eaters. We’re all in this together.

I happen to think a Strata is a perfect summertime food, assemble in the cool of the evening, refrigerate and then bake in the morning before it gets hot. A perfect solution to summer heat woes and the hot kitchen. If you enjoy breakfast parties this is the ultimate in easy entertaining, make ahead then relax before your guests arrive. Three different mushrooms give this super delicious dish a deep and earthy flavor everyone will enjoy.

Triple Mushroom and Cheese Strata*

*needs to refrigerate over night

  • 2 TBSP butter
  • 2 portabella mushrooms-cleaned
  • 1/2 pound of shitake mushrooms-cleaned
  • 1/2 pound white button mushrooms-cleaned
  • loaf of french bread
  • soft butter amount will vary as to your particular buttering style I went light
  • 1 cup shredded sharp cheese
  • 6 eggs
  • 1 1/2 cups milk or half n half
  1. Melt the butter in a large skillet over medium heat
  2. Remove the stems from all the mushrooms and slice into strips
  3. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minutes
  4. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes
  5. Trim all the crust off the loaf of bread
  6. cut in slices and butter each slice before cubing
  7. Place a layer of cubes in a 3 quart oven-safe pan
  8. Cover with 1/2 the cheese
  9. Sprinkle on half the cooked mushrooms
  10. Repeat layers
  11. Mix the eggs and milk together
  12. Pour over other ingredients
  13. Cover and refrigerate over night
  14. Bake for 35-45 minutes in a 350 degree oven

Mushroom Tart a la Tartine by We Are Not Martha

Today’s recipe comes to the Channel from Chelsee- one half of the dynamic We Are Not Martha duo.  Tartine is a mutually beloved spot in San Francisco’s Mission district. Looks like their cookbook is as good as their shiitake croque monsieur!

One of my favorite things about cooking is trying out a recipe for the first time and absolutely falling in love with it. Of course when in the kitchen, trying new things, and experimenting, not everything will always be perfect. But when it is perfect and you wouldn’t want to change a thing, that’s cause for big smiles and happy stomachs. To me, it’s the ultimate feeling of success when all five senses can be involved!


When I received my Tartine cookbook last week, I immediately sat down with it and decided since I’m not a big baker that my goal would be to learn as much as I can by recreating as many recipes from the book. Most of them are desserts, so when I stumbled across the savory Wild Mushroom Tart I thought, along with a nice salad, it would be a great dinner.

Who am I kidding? Breakfast or lunch, too!

Tartine’s Wild Mushroom Tart

Partially baked and cooled 9-inch Flaky Tart Dough tart shell (see recipe below)
1 lb Assorted fresh mushrooms (don’t need to be wild, just a variety)
3 tablespoons unsalted butter
1 packed cup shallots, halved and thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
lemon juice (from 1/2 lemon)
2 tablespoons water
1/4 teaspoon nutmeg, freshly grated
1 tablespoon fresh thyme, coarsely chopped
1 cup creme fraiche or heavy cream
3 large egg yolks

Wild Mushroom Tart recipe

Have tart shell ready for filling. Preheat oven to 350 degrees.

Prepare the mushrooms by removing stems if necessary. Slice mushrooms depending on shape and size and how large or small you’d like them to be.

In a heavy saucepan, melt butter over medium-high heat. Add shallots and saute for a few minutes until they start to color. Increase heat to high, add mushrooms, salt, and pepper, and saute until the mushrooms are soft, about 5-10 minutes. When the mushrooms are ready push them to one side of the saucepan, add lemon juice and water, and scrape up any brown bits from the pan. Remove from heat.

In a mixing bowl, whisk together the heavy cream and egg yolks until smooth. Add mushrooms and stir to combine. Gently pour the mixture into the tart shell.

Bake until the custard is barely firm in the center, about 20 minutes. Let cool on a wire rack. The tart will continue to set as it cools. You can serve warm or at room temperature, sprinkled with thyme and freshly cracked nutmeg.

Flaky Tart Dough (makes two 9-inch tarts. For the wild mushroom tart you only need one, so be sure to freeze the other for another time.)
1 teaspoon salt
2/3 cup water, very cold
3 cups + 2 tablespoons all-purpose flour
1 cup + 5 tablespoons unsalted butter, very cold

In a small bowl, add salt to the water and stir to dissolve. Keep cold until you’re ready to use.

Add flour to the bowl of a food processor. Cut the butter into 1-inch pieces and add to the flour. Pulse briefly until the mixture combines into large crumbs and some of the butter is still in pieces about the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball, but is not entirely smooth. Some chunks of butter should still be visible.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk that’s 1″ thick. Wrap well in plastic wrap and chill for about 30 minutes.

The wild mushroom tart calls for a partially baked crust, so preheat your oven to 375 degrees.

Place a disk of dough on a lightly floured surface and roll out to about 1/8″ thick, rolling from the center toward the edge in all directions. Add flour to surface to prevent the dough from sticking. Transfer dough to tart pan, easing it into the bottom and sides and pressing into place. Trim the dough even with the rim of the pan with a sharp knife. Bake until the crust looks dry and pale, about 20 minutes. If it rises in the center, gently poke with the tip of a knife (making sure not to create a large hole).

Let the crust completely cool on a cooling rack before filling.